Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review

Abstract Probiotics are highly regarded for their multiple functions, such as regulating gut health, enhancing the immune system, and preventing chronic diseases. However, their stability in harsh environments and targeted release remain significant challenges. Therefore, exploring effective protection and delivery strategies to ensure targeted release of probiotics is critically important. Polysaccharides, known for their non‐toxicity, excellent biocompatibility, and superior biodegradability, show broad prospects in probiotic delivery by forming physical barriers to protect the probiotics. Particularly, polysaccharide‐based gels (PBGs), with their unique “spider‐web” like structure, capture and ensure the targeted release of probiotics, significantly enhancing their efficacy. This review discusses common polysaccharides used in PBG preparation, their classification and synthesis in food applications, and the advantages of PBGs as probiotic delivery systems. Despite their potential, challenges such as inconsistent gel properties and the need for improved stability remain. Future research should focus on developing novel PBG materials with higher biodegradability and mechanical strength, optimizing the physicochemical properties and cross‐linking methods, as well as designing multilayered structures for more precise release control. Additionally, exploring the co‐delivery of probiotics with prebiotics, active ingredients, or multi‐strain systems could further enhance the efficacy of probiotic delivery.